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A flavorful and aromatic curry featuring hard-boiled eggs simmered in a vibrant green masala paste. This Hyderabadi specialty gets its rich taste from fresh herbs like cilantro and mint, balanced with creamy cashews and a blend of spices. Perfect with roti or rice.
For 4 servings
Boil and Prepare Eggs
Create the Green Masala Paste
Sauté Aromatics and Onions
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A flavorful and aromatic curry featuring hard-boiled eggs simmered in a vibrant green masala paste. This Hyderabadi specialty gets its rich taste from fresh herbs like cilantro and mint, balanced with creamy cashews and a blend of spices. Perfect with roti or rice.
This hyderabadi recipe takes 40 minutes to prepare and yields 4 servings. At 354.48 calories per serving with 17.44g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Cook the Masalas
Build the Gravy
Finish and Serve
Replace eggs with pan-fried firm tofu or boiled potatoes. Substitute curd with a plant-based yogurt like cashew or coconut yogurt.
Omit the cashews and use 1 tablespoon of melon seeds (magaz) or 1 tablespoon of roasted gram flour (besan) mixed with water to create a paste for thickening.
For a richer, more decadent gravy, stir in 2-3 tablespoons of fresh cream or full-fat coconut milk at the end of cooking, just before adding the garam masala.
Add 1/2 cup of green peas or par-boiled diced potatoes to the gravy along with the eggs to make it more wholesome.
Eggs are a complete protein source, essential for muscle repair, growth, and overall body function. Each serving provides a significant amount of high-quality protein.
The base of this curry is made from fresh coriander and mint, which are loaded with antioxidants that help fight free radicals and reduce inflammation in the body.
Ingredients like ginger, garlic, and turmeric are known for their immune-boosting and anti-inflammatory properties, helping to strengthen your body's natural defenses.
One serving of Hyderabadi Green Egg Masala (approximately 2 eggs with gravy) contains around 320-350 calories, depending on the amount of oil and type of curd used.
Yes, it is a relatively healthy dish. It's rich in protein from eggs, packed with vitamins and antioxidants from fresh herbs, and contains healthy fats from cashews. It can be made healthier by using minimal oil and low-fat yogurt.
Absolutely. You can prepare the gravy up to 2 days in advance and store it in an airtight container in the refrigerator. When ready to serve, gently reheat the gravy and add freshly boiled eggs. The flavors often improve overnight.
To maintain the vibrant green color, it's crucial to cook the green paste on low-medium heat and for just 5-7 minutes, until the raw smell is gone. Overcooking will cause the herbs to lose their color. Adding the yogurt also helps stabilize the color.
For a creamy texture without cashews, you can use blanched almonds, melon seeds (magaz), or even 2 tablespoons of thick coconut milk or fresh cream added towards the end of cooking.